Chocolate Chip Cheesecake Dip

"This dip is addicting! Imagine a chocolate chip cheesecake batter that is safe to eat. Served with graham crackers, this dip will quickly become a family favorite. Keep refrigerated until ready to serve."

A hit at a teenager birthday party. I preferred it with 1/2 the butter, but I'm not a butter fanatic either. Instead everyone at the party loved it as is, so 5 stars is is! It's a fool proof way to serve a cheesecake flavour without needing to bake. It is also nice to serve with different types of cookies (also accommodating gluten free, nut free and other special diets). I topped some of them with toasted almonds, some with strawberry preserves and some as is. The top favourites for "scoops" were graham crackers and Pavesini! Thank you Angela Naumann for your recipe.

I LOVE this recipe - It appeared in a Parenting Magazine years ago, just after my daughter was born and I've been making it ever since. I usually just add a tablespoon of butter (if any at all) You won't miss it! I also cut down on the chocolate chips (personal preference)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.